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Smoked Baked Potatoes come out fluffy and buttery with the classic smoke flavor of mesquite. The best for me is the skin. I usually don't eat the skin. Until we started cooking the baked potatoes this way. The skin is perfectly crispy like a chip.

Smoked Baked Potatoes

Karina
They are so easy to make and the magic you get from the smoking wood will have you do these again and again. Don't forget to make extras for Twice-Baked Potatoes later in the week.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4

Equipment

  • BBQ with indirect cooking setup or smoker
  • Cookie sheet
  • Aluminum foil (optional)
  • Instant read thermometer

Ingredients
  

  • 6 Russet potatoes
  • 2 tablespoons olive oil (vegetable oil)
  • 1 teaspoon salt (table/fine salt)
  • 1 teaspoon garlic salt

Instructions
 

  • Preheat the BBQ or smoker to 400 degrees F. for indirect heating.
  • Clean the potatoes, dry them, and place them on a cookie sheet.
  • Poke 4 to 6 times, with a fork, each potato.
  • Coat each potato with olive oil.
  • Sprinkle and rub a thin layer of the seasoning over the potatoes.
  • Your choice now to wrap or not to wrap the potatoes.
    Note: The unwrapped smoked baked potatoes do cook about 15-20 minutes faster than the foiled ones.
  • BBQers add your smoking wood.
  • Place the potatoes in the BBQ or smoker.
  • Cook for 30 minutes with the lid closed.
  • Rotate each of the potatoes and smoke for an additional 30 minutes or until they reach an internal temperature of 205 degrees F.
    NOTE: Time will vary according to the size of your potato. So, start checking the temperature at the 1-hour mark.
  • When the potatoes reach an internal temperature of 205 degrees F. pull and cool for a few minutes.
  • Serve and Enjoy with your Favorite Toppings.
Keyword baked potato, loaded potatoes, smoked baked potatoes
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